Breaded Pork Cutlets (Pork Schnitzel)

Place bread cubes on large microwave-safe plate. Microwave on high power for 4 minutes, stirring well halfway through cooking time. Microwave on medium power until bread is dry and few pieces start to lightly brown, 3 to 5 minutes longer, stirring every minute. Process dry bread in food processor to very fine crumbs, about 45 seconds. Transfer bread crumbs to shallow dish (you should have about 1 1/4 cups crumbs). Spread flour in second shallow dish. Beat eggs with 1 Tbsp oil in third shallow dish.

Place pork, with 1 cut side down, between 2 sheets of parchment paper or plastic wrap and pound to even thickness between 1/8 and 1/4-inch. Season cutlets with salt and pepper. Working with 1 cutlet at a time, dredge cutlets thoroughly in flour, shaking off excess, then coat with egg mixture, allowing excess to drip back into dish to ensure very thin coating, and coat evenly with bread crumbs, pressing on crumbs to adhere. Place breaded cutlets in single layer on wire rack set over baking sheet; let coating dry 5 minutes.

Heat remaining 2 cups oil in large Dutch oven over medium-high heat until it registers 375 degrees F on instant-read thermometer. Lay 2 cutlets, without overlapping, in pan and cook, shaking pan continuously and gently, until cutlets are wrinkled and light golden brown on both sides, 1 to 2 minutes per side. Transfer cutlets to paper towel-lined plate and flip cutlets several times to blot excess oil. Repeat with remaining cutlets. Serve immediately.

cook's notes

The two cups of oil called for in this recipe may seem like a lot - but they are necessary to achieve a wrinkled texture on the finished cutlets. When properly cooked, the cutlets absorb very little oil. To ensure ample cooking space, a large Dutch oven is essential. In lieu of an instant-read thermometer to gauge the oils temperature, place afresh (not dry) bread cube in the oil and start heating; when bread is deep golden brown, the oil is ready.